This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!
Greek Kofta Kebabs
Today’s recipe is the result of looking for something a little different to make with a packet of lamb mince. And wow, it is good! It isn’t a strictly authentic version of Greek kofta kebabs, but it comes from a very well respected Greek source. Specifically, a gyros shop in Melbourne called Kalimera Souvlaki Art based in the heart of the Greek community in Oakleigh.
To cut a long story short, I was doing a story on Kalimera for Good Food and managed to cajole the owner, Thomas Deliopoulos, into sharing this gyros marinade recipe with me. He’s Greek, in case you didn’t guess (😅) and he’s a chef by background.
I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.
It also has me raving, and one day I will share his gyros recipe here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!
Ingredients in Greek Kofta Kebabs
Here’s what you need to make these Greek Kofta Kebabs.
For the kofta kebabs
As noted above, the spice mix used for the Koftas is based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaked to make it more suitable for lamb which has a stronger flavour than chicken. It’s a special blend with a combination of spices I never would have thought to use for a Greek flavoured dish. But wow, it is something special!
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Skewers – Get shortish ones that will fit in the pan on the stove. I use 18cm / 7″ ones. If you’re planning to cook these on the BBQ, a) I’m free to join; and b) soak the skewers in water for 30 minutes before using (so they don’t burn).
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Lamb mince – The spice mix is designed to compliment lamb which has a stronger flavour than other proteins. And lamb is on point for Greek food! However, I’ve tried it with beef too and it’s terrific. I think it’s too strong for chicken, turkey and pork.
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Garlic – 3 big plump cloves. The Greek love garlic – and so do I!
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Dried oregano – The Greek also love dried oregano, so we’re using quite a lot. 4 1/2 teaspoons, to be exact! The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.
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Paprika and mustard powder – These add warmth and earthy flavour. I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.
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Curry powder – The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture. We only use 1 1/2 teaspoons, just enough to add a hint of flavour but not enough to make it taste like curry. I use mild but feel free to use hot if you want it spicy! Any regular brand of curry powder is fine, I use Keens or Clives of India (common grocery store brands in Australia).
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Salt and pepper – For seasoning.
kalimera’s secret sauce
The owner of Kalimera didn’t reveal the exact recipe for his secret sauce. But he did talk through what was in it, so my brother and I came up with a copycat ourselves. I have to say, I think it’s pretty similar! You’ll be rummaging around to find anything to dip into it – veggie sticks, crackers, chips!
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Greek yogurt or Greek-style yogurt – Plain, unsweetened.
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Mayonnaise – preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.
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Extra virgin olive oil – For a bit of extra richness and flavour.
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American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I never would have thought of and might look out of place in a Greek sauce, but the presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for flavour and adding warm colour to the sauce.
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Spices – garlic powder, paprika (sweet/regular, not smoked or spicy) and salt
bready greek pita bread
And here’s the pita bread I used to make those big cosy overstuffed wraps you see in this post:
Greek pita breads are thicker and breadier than flatbreads which are more pliable so you can make wraps ie you wrap the bread entirely around the filling. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The packet is labelled “souvlaki bread” and is about 6mm/ 0.25″ thick. Not to be confused with another product they sell labelled as “pitta bread” which is a thinner flatbread that is not as bready (~4mm / 1/6″ thick), though this this would be fine to use too.
Whatever you use, warm it up! It’s so much nicer. Also for pita bread, it’s essential so the bread doesn’t break when you fold it. I’ve popped directions for reheating in the recipe card.
the vegtables
Here’s what I used for the vegetables – tomato, lettuce and red onion. Classic options offered at souvlaki shops in Australia. Though actually, in Greece, it’s common to bypass fresh veg and stuff with hot chips instead! Carb on carb perfection.😊 (But for the sake of making this a sensible dinner option, I’m option for some greens instead).
How to make Greek Kofta Kebabs
You could skip the skewering to save time. But for a little Greek spirit, it’s worth the effort!
1. Sauce first
Make the sauce first, so the flavours have a chance to meld while you make the koftas. Just mix the ingredients up then set aside on the counter.
2. MAKE THE Kofta kebabs
Good rule of thumb so you don’t over work the meat and make your koftas tough – stop once the spices are mixed through the meat.
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Mix all the kofta ingredients in a bowl using your hands. Yes, you’ve gotta get in there and get your hands dirty, there’s no other way! Just mix until the spices are evenly dispersed throughout. I use a kind of scrunching motion with my hands, I find that’s the most effective.
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The dirty hands in question, hard at work! 🙂
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Shape – Portion into 8 then squeeze/roll into logs about 13cm/5″ long. Thread onto skewers then flatten to 1.25cm / 0.5″ thick so you have a nice surface area that can be cooked into a gorgeous golden crust more easily than cylindrical logs. They also cook faster and more evenly.
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Cook – Heat oil in a non stick pan over medium high heat, or on a BBQ for a more authentic experience. Cook half the koftas for 2 minutes on each side, then just 30 seconds on the thin edges just to get a bit of colour on them. Lower the heat if they are browning too quickly. Because of the spices, they will cook up a beautiful deep golden brown colour if you control the heat properly. If not, they will burn!!
Remove cooked koftas onto a plate then cook the second batch. You won’t need more oil because you’ll get fat out of the lamb.
3. SERVING AND ASSEMBLING
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Serving – To serve, pile the koftas on a platter with the lettuce, tomato, onion, sauce and warmed breads on the side. Let everybody help themselves!
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Making kofta kebab wraps – This is how I make the wraps. There’s a very specific order! Firstly, spread sauce down the middle of the pita bread / flatbread. Top with lettuce – the sauce will glue it in place. Then place 2 koftas on top (remove the skewers). Well, I’m greedy so I use 2. If you’re not, you can use 1.
Place tomato on the side, sprinkle with onion then dollop with more sauce. Fold (or roll to enclose, if using flatbreads). Then bite! It’s so satisfying. 🙂
I love meals that are assemble-yourself situations, so this one rates highly in my books. Less work for me! If I have more than 8 people over for a lunch or dinner, I can pretty much guarantee it will be a DIY arrangement rather than à la carte. Who has the time to plate up and serve 8 people? Not me! Put your own meal together! 😂
It’s also appealing that this is excellent cooked on the barbecue, making it ideal for outdoor gatherings during warmer months. And the smell when these koftas are cooking is phenomenal!
Leftovers keep well, so don’t be afraid to err on the side of caution and scale up. Make bowls for lunch tomorrow, then Greek “tacos” for dinner the night after. Or chop them into bite size pieces, and toss into your morning omelette as I did. – Nagi x
PS If you’re after a traditional Greek lamb mince kofta recipe, I suggest using this one from the website My Greek Dish which is a great resource for authentic Greek recipes. The spicing includes cinnamon so there are similarities to Middle Eastern lamb koftas.
Watch how to make it
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Greek Kofta Kebabs
Prep: 15 minutes
Cook: 10 minutes
Mains
Greek
Servings4
Tap or hover to scale
Instructions
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Sauce – Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.
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Kofta kebabs – Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5″ logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5″ thick (Note 5).
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Cook – Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they’re browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn’t need extra oil.)
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Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!
Recipe Notes:
2. Curry powder – See intro for explanation, it’s the secret ingredient! Use any brand curry powder even from regular grocery stores. I use mild but feel free to use hot if you want it spicy!
3. Sauce – Copycat of Kalimera Souvlaki Art’s signature sauce! It’s used for their gyros and souvlaki as well as a dip for hot chips. The owner was coy about providing the exact recipe but provided clues for what was in it and I think this is pretty close. The colour and flavour from the paprika and mustard are key here!
4. Bread – Pictured pita is 18cm/7″ wide, Golden Top brand which is widely used by the Greek hospitality industry here in Sydney. Thick, bready pita bread needs to be warmed VERY well so they don’t break when folded, and a sprinkle of water helps. Here’s my method: Wet paper towel on plate, brush/spray/sprinkle each pita bread lightly with water (both sides), stack, cover with another wet paper towel. Microwave 1 minute or until middle pitas are hot. Use hot!
Easier option – thinner flatbreads, pita pockets etc. Homemade, store bought (Lebanese bread is great) or even tortillas.
5. Kofta shape – Flattening slightly rather than making them cylindrical makes them a little easier and faster to cook, plus you get a larger surface area that goes golden (= flavour!). Note that they will get fatter and shorter as they cook.
Leftover koftas will keep for 3 – 4 days in the fridge. Sauce will keep for a week at least, you mightn’t use it all. Prep ahead – Uncooked koftas can be shaped and left in the fridge for a couple of days, or even frozen then thawed and cooked on demand.
Nutrition per serving, koftas, veg and sauce only (calories in bread varies so much depending on type).
Nutrition Information:
Calories: 508cal (25%)Carbohydrates: 6g (2%)Protein: 23g (46%)Fat: 44g (68%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 97mg (32%)Sodium: 726mg (32%)Potassium: 431mg (12%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 944IU (19%)Vitamin C: 0.4mgCalcium: 107mg (11%)Iron: 4mg (22%)
More things to make with lamb mince
Lamb is so much more interesting than beef mince! So much more flavourful. Here are some of my favourite lamb mince recipes.
Life of Dozer
No dogs allowed on the couch! Which means – I spend a lot of time on the floor with him. 😂
